Eve Paulino

• Maintained optimal stock levels at cooking stations during peak hours
• Supervised kitchen activities to identify and resolve issues affecting team performance or quality
• Ensured food hygiene standards were upheld to enhance customer satisfaction
• Conducted daily inspections to ensure ingredient freshness
• Spearheaded menu and recipe innovation with a focus on quality
• Led kitchen operations independently, ensuring smooth service during peak times
• Managed inventory control and procurement to enhance operations while reducing waste
• Managed customer engagement and customised menus for corporate clients and event planning
• Planned and catered high-volume events, ensuring seamless execution of large-scale functions
• Resolved issues in high-pressure environments to maintain smooth operations

• Managed kitchen activities, delivering reliable service and exceptional culinary quality
• Delivered high levels of performance under pressure during demanding peak periods
• Maintained high food preparation standards with precise recipe adherence
• Ensured optimal storage conditions by monitoring freezers and refrigerators
• Managed inventory to reduce food waste effectively
• Ensured food storage complies with health standards to prevent cross-contamination
• Managed stock control and rotation to efficiently reduce waste
• Guided junior colleagues to improve practical skills and expand culinary expertise
• Developed innovative menu items and creative plating presentations
• Prepared dishes following recipes to deliver consistent taste and visually appealing presentation
• Collaborated with cooks to ensure consistent quality and freshness of meals
• Monitored food portioning to maintain presentation and cost efficiency
• Mentored chefs to ensure smooth station operations during busy periods
• Supervised culinary team to maintain smooth and efficient kitchen performance
• Reviewed completed tasks and workstations to ensure compliance with established standards
• Oversaw procurement of supplies and ingredients for daily operations and special events
• Developed seasonal menus with sustainable, locally sourced ingredients

• Supervised routine tasks within allocated sections to achieve operational excellence
• Ensured uniform quality and presentation of all dishes
• Managed section cleanliness, inventory control and organisation
• Managed daily orders, planned menus, and optimised stock utilisation
• Directed and allocated responsibilities to Commis Chefs and Demi Chef de Parties
• Led kitchen operations during absences of Junior Sous and Sous Chefs
• Streamlined processes to enhance resource efficiency and minimise waste production
• Implemented restaurant and hotel guidelines while upholding health and safety compliance

Led diverse teams to achieve project milestones

• Ensured products aligned with business requirements
• Oversaw designated kitchen sections throughout shift durations
• Ensured high standards of food hygiene and adhered to health and safety guidelines
• Managed ingredient supplies effectively to minimise waste and ensure efficiency
• Maintained high-quality benchmarks through ingredient inspection and final product assessments

• Maintain organization and uphold high standards in a Michelin-starred kitchen.
• Ensure consistency in dish preparation and presentation.
• Assist in recipe and dish development.

• Ensured compliance with Food Hygiene and HACCP standards in daily food preparation
• Executed preparation of hot and cold dishes to exact requirements
• Spearheaded operations in Garde Manger section
• Executed opening mise-en-place duties, ensuring restaurant readiness
• Prepared ingredients for line cooks during high-demand periods
• Performed deep cleans in kitchen and storage areas to ensure high hygiene standards

• Assisted in food preparation and cooking.
• Prepared high-quality ingredients.
• Contributed to maintaining kitchen and food safety standards.
• Adapted food preparation methods to meet vegan, vegetarian and gluten-free dietary requests.
• Assisted with diverse food preparation tasks, chopping vegetables and garnishes to support high-volume shifts.
• Monitored supply inventory, rotating stock to promote freshness and reduce waste.
• Adhered to all regulatory standards regarding safe and sanitary food prep.

• Addressed dietary concerns and food allergies
• Complied with food safety regulations.
• Cooked and presented dished in line with standardised recipes.
• Met high standards of food hygiene and safety.
• Controlled and minimised food waste.
• Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
• Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
• Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
• Carried out tasks assigned by Chef De Partie.
• Quality-checked items for quantity and presentation.
• Collaborated with kitchen team to deliver fast and accurate orders with delicious food.
• Stored foodstuffs and ingredients in established manner.
• Communicated closely with service teams to fully understand special orders.
• Followed precise recipes detailing ingredient requirements and cooking methods.